Posts Tagged ‘Recipes’

Good Brown Bread

January 20, 2012

Image from Yankee Magazine online – Granny’s Brown Bread – Recipe at the link

BROWN BREAD.

I’m a Yankee, born ‘mong the rye and corn
Of the Eastern States, ’tis said;
And a tribute I’ll pay, in a rhyming way,
To their loaves of good brown bread.

I’ve lived at best, six years in the West,
Where wheat is used instead,
But in all my round I’ve seldom found
A loaf of good brown bread.

Since I have roamed to my boyhood’s home,
The rocks and hills I dread;
Yet in spite of that I’m growing fat,
Every day, on good brown bread.

You still may make white bread and cake,
By style and fancy led,
But I tell you, sir, that I prefer
A loaf of good brown bread.

N. E. Farmer.

The Berkshire County Eagle (Pittsfield, Massachustetts) Oct 22, 1858

*****

Here are a couple of old recipes found in a Google book search:

Yankee Brown Bread – 1848

To read about the “pearlash” mentioned in the above recipe: Food Facts & Trivia

Apparently, in 1848, they did not steam the bread, but baked it in the oven. This recipe also lacks molasses, so I guess it’s a more “primitive” brown bread.

Boston Brown Bread – 1893

This recipe includes buttermilk and molasses, and is steamed for five hours. The Granny’s Brown Bread linked with the picture, only steams for two to three hours.

Why Catsup? It’s Ketchup

January 28, 2011

Image from Grow & Resist.

When I first ran across this article for Ohio Ketchup, I had no idea that “ketchup” was ever anything except the red stuff that comes in a bottle.

Seasonable Recipes.

OHIO KETCHUP. — The Buckeyes are in the habit of making a certain kind of ketchup which I have found no where else, and have, therefore, taken the liberty to call it “The Ohio Ketchup.” Is is an article that should be found in every household. You may pardon me for not attempting to give you an idea of its deliciousness, because my pen cannot do justice to the subject. The season will soon be here when this “happy combination of vegetables” can very easily be made. I will therefore transcribe the receipt for the benefit of your readers: Take about three dozen full grown cucumbers, and eight white onions. Peel the cucumbers and onions; then chop them as finely as possible; then sprinkle upon them three-quarters of a pint of fine table salt, then put the whole into a sieve and let it drain for eight hours; then take a tea cup-full of mustard seed, half a cup of ground black pepper, and mix these well with the cucumbers and onions; then put the whole into a stone jar and fill up with the strongest vinegar and close tightly. In three days it will be fit for use, and will keep for years.

Let all your readers give the Ohio Ketchup a fair trial, and you and I will receive sixty thousand thanks for letting them into the secret of making it.

TO PRESERVE TOMATOS. — The following has been handed to us as the receipt of a good housewife for preserving or “curing” tomatoes so effectually that they may be brought out at any time between the seasons “good as new,” with precisely the same flavor of the original article; Get sound tomatoes, peal them, and prepare just the same as for cooking, squeeze them as fine as possible, put them into a kettle, bring them to a boil, season with pepper and salt; then put them in stone jugs, taken directly from water in which they (the jugs) have been boiled. — Seal the jugs immediately, and keep them in a cool place.

Watertown Chronicle (Watertown, Wisconsin) Sep 4, 1850

NOTE: The Republic Compiler (Gettysburg, PA) Jul 29, 1850,  also carried this article and  included its author as E.B.R. Springfield, Clarke co., Ohio, 1850.

TOMATO KETCHUP. — The following, from long experience, we know to be the best receipt extant for making tomato ketchup.
Take one bushel of tomatoes, and boil them until they are soft. Squeeze them through a fine wire sive, and add —

Half a gallon of vinegar,
One pint and a half of salt,
Two ounces of cloves,
Quarter of a pound of allspice,
Three ounces of cayenne pepper,
Three table-spoonful of black pepper,
Five heads of garlic, skinned and seperated.

Mix together and boil about three hours, or until reduced to about one-half. Then bottle without straining.

Daily Commercial Register (Sandusky, Ohio) Sep 9, 1852

** Bushel: In dry measurements, equals 8 gallons or 32 quarts of a commodity. Associated Content from Yahoo

Tomato Catsup — Tomato Sauce.

As the season is drawing near for all good housekeepers to commence putting up different kinds of preserves, pickles, &c., we copy the following recipe from the August number of the [American Agriculturist] for making tomato catsup and sauce: “The basis of tomato catsup, or ketchup, is the pulp of ripe tomatoes. Many defer making catsup until late in the season, when the cool nights cause the fruit to ripen slowly, and it may be t is gathered hurriedly for fear of a frost. The late fruit does not yield so rich a pulp as that gathered in its prime.

The fruit should have all green portions cut out, and be stewed gently until thoroughly cooked. The pulp is then to be separated from the skins, by rubbing through a wire sieve so fine as to retain the seeds. The liquor thus obtained is to be evaporated to a thick pulp, over a slow fire, and should be stirred to prevent scorching. The degree of evaporation will depend upon how thick it is desired to have the catsup. We prefer to make it so that it will just poor freely from the bottle. We observe no regular rule in flavoring. Use sufficient salt. Season with cloves, allspice, and mace, bruised and tied in a cloth, and boiled in the pulp; add a small quantity of powdered cayenne.

Some add the spices ground fine, directly to the pulp. A clove of garlic, bruised and tied in a cloth, to be boiled with the spices, imparts a delicious flavor. Some evaporate the pulp to a greater thickness than is needed, and then thin with vinegar or with wine. An excellent and useful tomato sauce may be made by preparing the pulp, but adding no spices, and putting it in small bottles while hot, corking securely and sealing. If desired, the sauce may be salted before bottling, but this is not essential. To add to soups, stews, sauces and made dishes, a sauce thus prepared is an excellent substitute for the fresh fruit. It should be put in small bottles containing as much as will be wanted at once, as it will not keep long after opening.

The Heral and Torch Light (Hagerstown, Maryland) Aug 2, 1882

— Old Virginia Ketchup. — Take one peck of green tomatoes, half a peck of white onions, three ounces of white mustard seed, one ounce each of allspice and cloves, half a pint of mixed mustard, an ounce of black pepper and celery seed each, and one pound of brown sugar. Chop the tomatoes and onions, sprinkle with salt and let stand three hours; drain the water off; put in a preserve kettle with the other ingredients. Cover with vinegar, and set on the fire to boil slowly for one hour.

— Ladies’ Home Journal.

The Wellsboro Gazette (Wellsboro, Pennsylvania Sep 5, 1895

** Peck: Equivalent of 2 gallons of dry weight, or 10 to 14 pounds.  Associated Content from Yahoo

Image from the Local Food Local Farms Local Sustainability website.

Ketchup.

Why catsup? Nearly every bottle which comes from a public manufacturer is emblazened with that spelling. Wrong Ketchup is the word. It is a corruption of the Japanese word kitjap, which is a condiment somewhat similar to soy. It is a pick me up, a stirrer of the digestive organs, a katch me up, and hence its application to the mingling of tomatoes and spices, whose name it should bear.

— Philadelphia Times.

North Adams Transcript (North Adams, Massachusetts) Jan 15, 1896

NOTE: At the link for the mushroom ketchup (scroll down,) it says that Ketchup came from a Chinese word, rather than Japanese.

Image from the Simple Bites website – Real Food for the Family TableCanning 101 Home Canned Tomatoes

TO MAKE KETCHUP.

When you cut up the tomatoes remove that part of pulp which holds the seeds, as that produced only some of the watery fluid which afterward must be got rid of. Then cook the tomatoes until perfectly soft and strain like this: Take a pan sieve; place over a two gallon crock, the top of which is a little smaller than the sieve. Set the crock in a dishpan. When you pour the hot tomatoes in the sieve, the thinnest liquid will run through the edge which extends over the crock, into the pan, and you can throw all that liquid away, which otherwise would have to be boiled away. Then with a spoon, and afterward with your hands, rub the tomatoes through the sieve. In half the time the ketchup is better and thicker than ever. When it doesn’t cook too long, the ketchup also is lighter in color. This fact, and because I tie the spices in a bag, makes it as bright as that you buy.

Oakland Tribune (Oakland, California) Jul 1, 1907

Sauce for Chops.

Pound fine an ounce of black pepper and half an ounce of allspice, with an ounce of salt, and a half ounce of scraped horseradish and the same of shalots peeled and quartered; put these ingredients into a pint of mushroom ketchup or walnut pickle; let them steep for a fortnight and then strain it. A teaspoonful or two of this is generally an acceptable addition, mixed with the gravy usually sent up for chops and steaks; or added to thick melted butter.

Another delightful sauce for chops is made by taking two wineglasses of port and two of walnut pickle; four of mushroom ketchup; half a dozen anchovies pounded, and a like number of shalots sliced and pounded; a tablespoonful of soy and half a drachm of Cayenne pepper; let them simmer gently for ten minutes; then strain, and when cold put into bottles, well corked and sealed over. It will keep for a considerable time.

Suburbanite Economist (Chicago, Illinois) Jan 23, 1914

American Pickles for Queen Victoria.

Lusden & Gibson, grocers, of Aberdeen, Scotland, regularly supply Balmoral Castle, the Queen’s residence, with Heinz’s sweet pickles, tomato soup, pickled onions, ketchup and chutney. The goods are supplied through H.J. Heinz Company’s London Branch.

— New York Sun.

The News (Frederick, Maryland) Mar 1, 1899

T.M. Shallenberger comes to the defense of labor as an institution. The subject is one that admits of endless discussion, without arriving anywhere. If a man like to work, it is entirely proper that he should be given the privilege; but it not fair that people who detest work are compelled to work if they would be considered respectable. It  would be just as reasonable to compel a man to play ball, although he abhors the game.

There is something wrong with the man who really enjoys working: he is not balanced right; the busy bee is a sample worker; it sweats around all day, going three or four miles to get raw material that could be obtained just as well a few yards from the hive.

Ketchup is another worker; when it is bottled, instead of taking things easy, it begins to work and gets sour and spoiled. That is the way with most people who work; they get sour and spoiled.

We are arranging to organize a new political party, composed of non-workers. The only toll permitted will be the working of candidates for cigars, which is a pleasing and profitable employment.

The Nebraska State Journal (Lincoln, Nebraska) Aug 13, 1899

I wonder if this works:

Household Hints

WHEN cooking ketchup, etc., try putting a few marbles into the kettle to prevent burning. The heat will keep the marbles rolling and prevent the stuff from sticking to the kettle.

Appleton Post Crescent (Appleton, Wisconsin) Jun 9, 1922

When the slow eater calls for ketchup, he means business.

–[N.O. Picayune.

The Mountain Democrat (Placerville, California Jun 19, 1880

When Casey’s small son was asked by the teacher to give the plural of tomato, he promptly answered: “Ketchup, mem.”

Suburbanite Economist (Chicago, Illinois) Jul 4, 1913

The following poems aren’t  ABOUT ketchup, but the do mention it. I have bolded ketchup:

Image from the USDA National Agricultural Library

A Sunnit to the Big Ox

Composed while standin within 2 feet of Him, and a Tuchin’ of Him now and then.

All hale! thou mighty annimil–all hale!
You are 4 thousand pounds, and am purty wel
Perporshund, thou tremenjos boveen nuggit!
I wonder how big you was wen you
Wos little, and if yure muther wud no you now
That you’ve grone so long, and thick, and phat;
Or if yure father would rekognize his ofspring
And his kaff, thou elefanteen quodrupid!
I wonder if it hurts you mutch to be so big,
And if you grode it in a month or so.
I spose wen you wos young tha didn’t gin
You skim milk but all the kreme you kud stuff
Into your little stummick, jest to see
How big yude gro; and afterward tha no doubt
Fed you on otes and ha and sich like,
With perhaps an occasional punkin or squosh!
In all probability yu don’t no yure enny
Bigger than a small kaff; for if you did,

Yude brake down fences and switch your tail,
And rush around, and hook, and beller,
And run over fowkes, thou orful beast
O, what a lot of mince pize yude maik,
And sassengers, and your tale,
Whitch kan’t wa fur from phorty pounds,
Wud maik nigh unto a barrel of ox-tail soop,
And cudn’t a heep of stakes be cut oph yu,
Whitch, with salt and pepper and termater
Ketchup, wouldn’t be bad to taik.
Thou grate and glorious inseckt!
But I must klose, O most prodijus reptile!
And for mi admirashun of yu, when yu di,
I’le rite a node unto yore peddy and remanes,
Pernouncin’ yu the largest of yure race;
And as I don’t expect to have a half a dollar
Agin to spare for to pa to look at yu, and as
I ain’t a ded head, I will sa, farewell.

LeRoy Gazette (LeRoy, New York) Apr 20, 1859

CINTHY ANN’S NEW HOUSE.

I built a house for Cinty Ann — an made it red and rich,
An rigged it up with cuperlows an lightnin rods and sich,
An built a wide piazzer roun ware she could set and sew,
An take her knittin work an gab with ole Kerturah Snow.

An Cinthy Ann was happy fer about a week or so,
And then she foun the chimbley draft wus workin ruther slow;
For the smoke came in her kitchen an she couldn’t bake her pies,
An her pudd’n only sizzled, an her johnny cake wouldn’t rise.

An soon she foun her buttry wuz too small to hol her stuff,
For apple sass and blackb’ry jell it wasn’t large enough,
An all her things were scrooched right in ez tight ez she could cram,
Her pickles, an her ketchup, an her elderberry jam.

An then a dog day storm came on an drizzled for a week,
An the roof around the chimney had to go an spring a leak,
An mildewed four er my white shirts thet she hed made an biled,
An her winter muff was rooined and her weddin dress was spiled.

An then sez I to Cinthy, w’en she sut down to cry,
“Ther ain’t no home upon this side the mansions in the sky
But what has some leak in the roof, some trouble in the flue,
Some mis’ble cluttered buttry” — an poor Cinthy said “Boo hoo!”

We build our pooty houses that are ternal fine to see,
An we stick’em up with cuperlows and sich like filigree,
An in our dreams they’re fair ez heaven, but let us wait a week,
This pooty palace of our dreams is sure to spring a leak.

— S.W. Foss in Yankee Blade.

Edwardsville Intelligencer (Edwardsville, Illinois) Sep 14, 1892

Dust Off the Old Waffle Iron

June 29, 2010

Today is National Waffle Iron Day!

GRIDDLE-CAKES, WAFFLES, ETC.

If you have not used your griddle or waffle-iron for some time; wash it off hard with hot soap and water; wipe and rub well with dry salt. Heat it and grease with a bit of fat salt pork on a fork.

It is a mistake, besides being slovenly and wasteful, to put on more grease than is absolutely necessary to prevent the cake from sticking.

A piece of pork an inch square should last for several days. Put on a great spoonful of butter for each cake, and before filling the griddle, test it with a single cake, to be sure that all is right with it as well as the batter.

The same rules apply to waffles. Always lay hot cakes and waffles upon a hot plate as soon as baked.

Indiana Progress (Indiana, Pennsylvania) Feb 17, 1874

RAISED FLOUR WAFFLES.

Stir into a quart of flour sufficient lukewarm milk to make a thick batter. The milk should be stirred in gradually, so as to have it free from lumps. Put in a table-spoonful of salt, and half a tea-cup of yeast.

When risen, fill your waffle irons with the batter, bake them on a bed of coals.

When they have been on the fire between two and three minutes, turn the waffle irons — when brown on both sides, they are sufficiently baked.

The waffle irons should be well greased with lard, and very hot, before one is put in.

The waffles should be buttered as soon as cooked. Serve them up with powdered white sugar and cinnamon.

Title: The Ladies’ National Magazine, Volumes 7-8
Publisher: C. J. Peterson, 1845
(Google book LINK Pg 178)

WAFFLES.

We are indebted to the Germans for this cake, which, if this receipt is exactly followed, will be found excellent. Warm a quart of milk, and cut up in it a quarter of a pound of the best fresh butter, and stir it about to soften in the warm milk. Beat eight eggs till very thick and smooth, and stir them gradually into the milk and butter, in turn with half a pound of sifted flour. Then add two table-spoonfuls of strong fresh brewer’s or baker’s yeast. Cover the pan with a clean thick cloth, and set it in a warm place to rise.

When the batter has risen nearly to the top, and is covered with bubbles, it is time to bake; first stirring in a wine-glass of rose-water. Having heated your waffle iron in a good fire, grease it inside with the fresh butter used for the waffle mixture, or with fresh lard; fill it, and shut the iron closely. Turn it on the fire, that both sides of the cake may be equally well done. Each side will require about three minutes baking. Take them out of the iron by slipping a knife underneath. Then grease and prepare the iron for another waffle. Butter them, and send them to the tea-table “hot and hot;” and, to eat with this, a bowl or glass dish of sugar flavored with powdered cinnamon.

In buying waffle irons choose them very deep, so as to make a good impression when baked — if shallow, the waffle will look thin and poor. Those that bake one waffle at a time are the handsomest and most manageable.

Title: Miss Leslie’s New Cookery Book
Author: Eliza Leslie
Publisher: T. B. Peterson, 1857
(Google book LINK, pgs. 441-442)


RICE WAFFLES.

Two cupfuls flour, one-half teaspoonful salt, one teaspoonful baking powder, one egg beaten separately, one tablespoonful butter, one cupful milk, one cupful cold boiled rice, one-half cup of the water in which the rice was boiled. Sift the dry ingredients into a bowl; make a hole in the center, into which put the rice and the rice water. Add the well beaten yolk of the egg, the milk and melted butter. Stir until thoroughly mixed. Lastly, fold in the white of the egg beaten to a still froth.

Fry in a well greased waffle iron.

Fort Wayne News (Fort Wayne, Indiana) Mar 23, 1899

To make rice waffles take a teacup and a half of rice that has been well boiled, and warm in a pint of rich milk, stirring it till smooth and mixed. Then removed it from the fire, and stir in a pint of cold milk and a teaspoonful of salt. Beat four eggs very light, and stir them into the mixture, in turn, with sufficient rice flour to make a thick batter.

Bake in a waffle-iron.

Send them to the table hot, butter them, and eat them with powdered sugar and cinnamon, prepared in a small bowl for the purpose.

Indiana Progress (Indiana, Pennsylvania) Mar 27, 1873

How to Make Good Waffles.

Boil and mash about a pint of sweet potatoes. Sift one good teaspoonful of soda with three cups of flour. Beat two eggs light. Add one teaspoonful salt and sour milk enough to make a thin batter. Have the waffle-iron as hot as possible without burning the waffles.

Woodland Daily Democrat (Woodland, California) Mar 24, 1890

GERMAN WAFFLES.

1 quart flour, 1/2 teaspoonful salt, 3 tablespoonfuls sugar, 2 large teaspoonfuls Royal Baking Powder, 2 tablespoonfuls lard, rind of 1 lemon, grated, 1 teaspoonful Royal Extract Cinnamon, 4 eggs and 1 pint thin cream. Sift together flour, sugar, salt and powder; rub in lard cold; add beaten eggs, lemon rind, extract and milk. Mix into smooth, rather thick batter.

Bake in hot waffle iron, serve with sugar flavored with Royal Extract of Lemon.

***

SOFT WAFFLES.

1 quart flour, 1/2 teaspoonful salt, 1 teaspoonful sugar, 2 teaspoonfuls Royal Baking Powder, 1 large tablespoonful butter, 2 eggs, 1 1/2 pints milk.

Sift together flour, salt, sugar and powder; rub in butter cold; add beaten eggs and milk; mix into smooth consistent batter that will run easily and limpid from mouth of pitcher.

Have waffle-iron hot and carefully greased each time; fill 2-3, close it up, when brown turn over.

Sift sugar on them, serve hot.

The Atlanta Constitution (Atlanta, Georgia) May 25, 1895

South African Wafels.

South African “wafels” vastly differ from our waffles merely in being made with wine as a “moistener” rather than with milk for the principal liquid ingredient.

In South Africa when they are going to make “wafels” they take a pound of flour, three-quarters of a pound of butter, half a pound of sugar, eight eggs, half a pint of wine and a teaspoonful of sifted cinnamon. The butter and eggs are creamed; then they mix in alternately one egg and one spoonful of flour, add the wine and spice and bake in a waffle iron.

Eau Claire Leader (Eau Claire, Wisconsin) May 10, 1903

CREAM WAFFLES.

Put into a bowl two cupfuls of sifted flour, three and a half level teaspoonfuls of baking powder and half a teaspoonful of salt. Beat the yolks of two eggs and add to them one and one quarter cupfuls of milk and then the flour mixture. Beat until smooth one teaspoonful of melted butter and the whites of two eggs whipped stiff.

Cook on a hot, greased waffle iron and serve with maple sirup.

The waffles should be thin and crisp.

The Daily Review ( Decatur, Illinois) May 14, 1904

Tomato Waffles

Pare six medium-sized ripe tomatoes, chop very fine and add one teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter melted after measuring; sift one-half teaspoon soda in a little flour to make the mixture like a thin griddle cake batter; have your waffle iron very hot, grease both under and upper lids, place a small tablespoon of the batter into each section, close the lid upon it and bake at least one minute on each side; when serving, cut the sections apart and arrange on a napkin.

This makes a novel and delicious entree.

Title: Good Living and How to Prepare it
Authors    King’s Daughters of Iowa, King’s Daughters of Iowa. Circle No. One (Oskaloosa)
Publisher: Hedge-Wilson Co., 1905
(Google book LINK pg. 113)

Waffles, Southern Style.

Mix and sift one and three-fourths cupfuls of flour, three teaspoonfuls of baking powder and one-half teaspoonful of salt, add gradually one cupful of milk, the yolks of two eggs well beaten, one tablespoonful of melted butter and the white of two eggs beaten stiff.

Cook on a greased hot waffle iron and serve at once with maple syrup.

A waffle iron should fit closely on the range, be well heated on the one side, turned, heated on the other side, and thoroughly greased before the iron is filled. In filling put a tablespoonful of the batter in each compartment near the centre of the iron, cover, and the mixture will spread to just fill the iron. If sufficiently heated, it needs to be turned almost as soon as filled and covered.

Trenton Times (Trenton, New Jersey) Sep 14, 1906

Recipes For Waffles.

(By Mrs. J.M. Fine)

One-half cup of cornstarch, two cups of flour, three teaspoons of baking powder, one teaspoon of salt, three eggs, well beaten, one and one-half cups of sweet milk, three tablespoons of melted butter, one tablespoon of Karo corn syrup.

Mix to a thin batter.

Have waffle iron very hot before pouring in the batter.

Witchita Daily Times (Wichita Falls, Texas) Sep 3, 1914

Buckwheat Waffles.

2 cups buckwheat flour.
1/2 teaspoon salt.
4 teaspoons baking powder.
2 tablespoons molasses.
2 cups milk.
1 tablespoon melted fat.
2 eggs, beaten separately.

Mix and sift dry ingredients. Add molasses, milk, melted fat and eggs.

Heat waffle iron and grease well, put a tablespoon of mixture in each compartment, cover and cook, turn occasionally until crisp and brown.

Serve with syrup.

These may be cooked on a griddle if a waffle iron is not available.

Fitchburg Daily Sentinel (Fitchburg, Massachusetts) Jun 17, 1918

The chocolate nut waffles are made by sifting together 2 cups of pastry flour, 1/3 cup of sugar, 1/3 cup of ground chocolate or 3 tablespoons of cocoa, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 4 teaspoons baking powder, 1/2 teaspoon salt. Beat 2 egg yolks and add 1 1/4 cups of milk. Stir liquids into dry ingredients and add 1/2 cup melted butter. Fold in stiffly-beaten egg whites and 1/2 cup finely-chopped nuts and bake in hot waffle iron. This makes 7 or 8 large waffles.

Centralia Chronicle Advertiser (Centralia, Washington) Apr 24, 1936


WWI: No One Need Be Hungry

March 12, 2010

MORE POTATOES — LESS FLOUR.

Set Aside Week to Encourage Use of More Potatoes in Place of Flour.

This is Something New.

Use of more potatoes and less flour is the aim of national potato week, set aside by the government as October 22 to 27. The home economics department at Iowa State college suggests the substitution of potatoes for part of the flour in various cake recipes, such as the following, will help:

Chocolate Potato Cake.

1-3 c butter [I am not sure if they mean 1/3 c or ?]
1 c sugar
2 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 c flour
2 tsp baking powder
2 squares chocolate (melted)
1/2 c mashed potatoes
1/4 c milk
1 tsp vanilla

Cream butter, add sugar and mix well. Add egg yolks well beaten and continue mixing till creamy. Add the cinnamon, nutmeg, cloves, flour and baking powder which have been mixed and sifted together. Add the melted chocolate, hot mashed potato, milk and vanilla. Beat well. Add the stiffly beaten egg white. Pour into two layer cake pans which have been lined with waxed paper. Bake in a moderate oven for 30 minutes.

The Carroll Herald – Oct 24, 1917

A Wheatless Recipe

Try this for the next wheatless day. They call it spider corn bread:

1-1/2 cups corn meal
2 cups sour milk
1 teaspoon soda
1 teaspoon salt
2 eggs
2 tablespoons butter

Mix the dry ingredients. Add the eggs well beaten and the milk. Place the butter in a frying pan, melt it, and grease the pan well. Heat the pan and turn in the mixture. Place in a hot oven and cook 20 minutes.

This serves six people.

This recipe is one out of 61 recipes contained in “The Cornmeal Book,” which The Milwaukee Sentinel Information Bureau will send you FREE.*

Enclose a 2-cent stamp for return postage on the book, and send the coupon to THE MILWAUKEE SENTINEL INFORMATION BUREAU, FREDERIC J. HASKIN, DIRECTOR, WASHINGTON, D.C.

The Milwaukee Sentinel – Dec 18, 1917

*Probably no longer available.

Washington. Sept. 8. — Have you tried “fifty-fifty biscuits” — Uncle Sam’s latest idea for saving wheat flour in hot bread? You use two cups of corn meal, soy beans which can be home ground, finely crushed peanuts, or rice flour to two cups of white flour. Or you can use one cup of corn meal and one cup of ground soy beans or crushed peanuts with the wheat product.

You can make “fifty-fifty” muffins with 1 1/2 cups of cooked and mashed sweet potatoes or Irish potatoes or cooked cereal or ground soy beans, to an equal amount of flour.

Then there are “fifty-fifty” recipes for wafers and for corn-meal cookies.

Milwaukee Journal - Dec 23, 1917

How to make all these “fifty-fifties” as well as home methods for entire corn-meal gems and yeast breads and rolls made in part of finely crushed peanuts, sweet or Irish potatoes, soy-bean meal which can be made at home by grinding soy beans in a handmill, rice, corn meal or cooked cereals, are described in detail in United States department of agriculture circular No. A 91. “Partial Substitutes for Wheat in Bread Making.” Here is a sample recipe — the one for “fifty-fifty” biscuits as worked out by Hannah L. Wessling, specialist, in home demonstration work:

“Fifty-Fifty Biscuits.”

Two cups corn meal, ground soy beans or finely ground peanuts, rice flour or other substitute.
Two cups white flour
Four teaspoons baking powder.
Two teaspoons salt.
Four tablespoons shortening.
Liquid sufficient to mix to proper consistency (1 to 1 1/2 cups).

Sift together the flour, meal, salt and baking powder twice. Have the shortening as cold as possible and cut it into the mixture with a knife, finally rubbing it in with the hands. Mix quickly with the cold liquid (milk, skim milk or water) forming a fairly soft dough which can be rolled on the board. Turn onto a floured board; roll into a sheet not over one-half inch thick; cut into rounds; place these in lightly floured biscuit tins (or shallow pans), and bake 10 to 12 minutes in a rather hot oven. If peanuts are used, the roasted and shelled nuts should be finely crushed with a rolling pin.

In making the flour and peanut biscuits the flour and other dry ingredients should be sifted together twice and then mixed thoroughly with the crushed peanuts.

The Evening Independent (St. Petersburg, Florida) – Sep 8, 1917

Pumpkin Pone (Image from http://www.stabroeknews.com)

These next two recipes actually sound pretty good. In regards to the Pumpkin Pone, I ran across a couple of  recipes online, and they include coconut and spices etc., so a bit more fancy than this war-time version.

Milwaukee Journal - Dec 23, 1917

Let’s Eat More Cornmeal

Following is a third series of cornmeal recipes suggested by the home economics department of Iowa State college, which is advocating the use of more cornmeal to conserve the flour supply of the country:

Rice and Cornmeal Gem.

1 c cornmeal,
1 tsp salt,
1 tbsp flour,
6 tbsp raw rice (1 1/2 c cooked),
1 egg,
1 tbsp fat,
4 tbsp baking powder,
Milk to make batter.

[No instructions for what to do with the ingredients, so I guess they assume everyone can figure it out? Back in the day, I suppose that might have been the case.]

Cornmeal and Pumpkin Pone.

1 qt well cooked pumpkin,
1 c cornmeal,
2 c sweet milk,
1 tbsp salt,
1 c sugar,
1 tsp soda.

Stir the cornmeal into the hot pumpkin; then add milk, salt and sugar. Add enough more cornmeal to make the mixture stiff enough that it will hold its shape when dropped from the spoon. Then stir in soda (dissolved in boiling water). Bake an hour and a half or longer. The longer it bakes the sweeter it seems.

The Carroll Herald – Jun 6, 1917

Don’t forget the children!

Every child can help. No one need be hungry.

You Aren’t Really Gonna Throw That Slice of Bread in the Trash, Are You?

March 10, 2010

The Pittsburg Press (Sep. 2, 1917) has a whole “cookbook” section in the paper, along with recipes,  nutritional charts and tons of articles about not wasting food etc.

It also includes the following letter from Herbert Hoover:

Here are two articles lecturing the reader about wasting milk and bread:

ONE-HALF CUP OF MILK.

Half a cup of milk — whole, skimmed, or sour — a seemingly trifling matter — hardly worth the trouble to keep or use.

In many households quite a little milk is wasted — left uncovered in glasses — regarded as useless because the cream has been skimmed off — allowed to sour — poured down the sink or thrown out.

Now, if every home — there are 20,000,000 of them — should waste one the average one-half cup daily, it would mean a waste of 2,500,000 quarts daily — 912,500,000 quarts a year — the total product of more than 400,000 cows.

It takes a lot of grass and grain to make that much mild and an army of people to produce and deliver it.

But, every household doesn’t waste a half cup of milk a day? Well, say that one-half cup is wasted in only one out of a hundred homes. Still intolerable — when milk is so nutritious — when skim milk can be used in making nutritious soups and cereal dishes — when sour milk can be used in bread making or for cottage cheese.

A SLICE OF BREAD.

A single slice of bread seems an unimportant thing. In many households one or more slices of bread daily are thrown away and not used for human food. Sometimes stale quarter, or half, loaves are thrown out.

Yet one good-sized slice of bread — such as a child likes to cut — weighs an ounce. It contains almost three-fourths of an ounce of flour.

If every one of the country’s 20,000,000 homes wastes on average only one such slice of bread a day, the country is throwing away daily over 14,000,000 ounces of flour — over 875,000 pounds, or enough flour for over a million one-pound loaves a day. For a full year at this rate there would be a wasted of over 319,000,000 loaves.

As it takes 4 1/2 bushels of wheat to make a barrel of ordinary flour this waste would represent the flour from over 7,000,000 bushels of wheat.

Fourteen and nine-tenths bushels of wheat on the average are raised per year. It would take the fruit of some 470,000 acres just to provide a single slice of bread to be wasted daily in every home.

To produce this much flour calls for an army of farmers, railway men, flour-mill people. To get the flour to the consumer calls for many freight cars and the use of many tons of coal.

But some one says, a full slice of bread is not wasted in every home. Very well — make it a daily slice for every four or every 10 or every 30 homes — make it a weekly or monthly slice in every home — or make the wanted slice thinner. The waste of flour involved is still appalling — altogether too great to be tolerated when wheat is scarce.

Any waste of bread is inexcusable when there are so many ways of using stale bread to cook delicious dishes.

Since you now feel too guilty to waste any milk or bread, here are a couple of the recipes from same “cookbook” section of the paper:

CREAMED SALMON IN CHAFING DISH.

Three large tablespoonfuls of butter; melt; stir in a large tablespoonful of flour and one-half teaspoonful of dry mustard; 1 cup of milk; stir until a thick gravy; then stir into this 1 cup of flaked salmon; season well with salt, pepper and paprika; one-fourth teaspoonful of tabasco sauce, and, the last thing, pour into this one-half cup of catsup; serve on hot toast or on toasted crackers.

Nut and Cheese Loaf (Image from http://whatdidyoueat.typepad.com)

NUT AND CHEESE ROAST.

1 cupful grated cheese.
1 cupful chopped English walnuts.
1 cupful bread crumbs.
2 tablespoonfuls chopped onion.
1 tablespoon butter.
Juice of half a lemon.
Salt and pepper.

Cook the onion in the butter and a little water until it is tender. Mix the other ingredients and moisten with water, using the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven.

The Pittsburgh Press – Sep 2, 1917